Buffalo Chicken Mac and Cheese Bake

INGREDIENTS

8 oz

elbow macaroni (cooked and drained)

1 tbsp

olive oil

4 tbsp

butter

onion (medium, chopped)

celery stalks (chopped)

garlic cloves (minced)

1/2 tsp

kosher salt

1/2 tsp

black pepper

1/2 cup

hot sauce (, I use Franks)

4 cups

(rotisserie chicken, chopped (See Note 1))

2 tbsp

flour

2 tbsp

butter

2 1/2 cups

half and half

1/4 cup

hot sauce (, I use Franks)

1 tbsp

dijon mustard

2 cups

cheddar cheese (shredded)

2 cups

mozzarella cheese (shredded)

1 cup

sour cream ((See Note 2))

1 cup

Panko bread crumbs

2 tbsp

butter (melted)

1/2 cup

bleu cheese crumbles

1/4 cup

parsley chopped (loosely packed)